Roasted Red Pepper Dip

Roasted Red Pepper Dip

The combination of ginger, garlic and jalapenos brings out the sweetness of roasted red peppers; serve with low-fat sesame crackers and crudites.

From EatingWell: November/December 1994
Yield: about 1 cup
Active Time: 15 minutes
Total Time: 15 minutes


  1. 1 7-ounce jar roasted red peppers, rinsed and patted dry
  2. 1 clove garlic, coarsely chopped
  3. 1 1-inch-long piece fresh ginger, peeled and coarsely chopped
  4. 1 jalapeno pepper, seeded and coarsely chopped
  5. 1 scallion, sliced
  6. 2 teaspoons reduced-sodium soy sauce
  7. 2 teaspoons rice-wine vinegar, or cider vinegar
  8. 1 teaspoon honey, or sugar
  9. 3-5 tablespoons fresh breadcrumbs, (1 slice bread)


  1. Combine roasted red peppers, garlic, ginger, jalapeno, scallion, soy sauce, vinegar and honey or sugar in a blender or food processor. Process until smooth. With the motor running, add breadcrumbs, a little at a time, until the dip is thick and creamy. Taste and adjust seasonings.


Nutrition Per Serving: 18 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 3 g carbohydrates; 1 g protein; 0 g fiber; 128 mg sodium; 11 mg potassium.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: Free Food